AustralieFrV1, Main, Exploration, bibRecord, 008943

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Identifieur interne : 008943 ( Main/Exploration ); précédent : 008942; suivant : 008944

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Auteurs : Daniel Cozzolino [Australie] ; Heather E. Smyth [Australie] ; Wies Cynkar [Australie] ; Les Janik [Australie] ; Robert G. Dambergs [Australie] ; Mark Gishen [Australie]

Source :

Analytica chimica acta [ 0003-2670 ] ; 2008.

RBID : Pascal:08-0457556

Descripteurs français

Pascal (Inist)
- Espace tête, Spectrométrie masse, Chimiométrie, Arôme, Vin, Détecteur de gaz, Nez électronique, Odeur, Appareillage, Analyse composante principale, Régression PLS, Etalonnage, Coefficient corrélation, Erreur quadratique moyenne, Parfum, Pomme, Fruit, Miel, Analyse quantitative, Riesling, Capteur chimique, Australie.
Wicri :
- geographic : Australie.
- topic : Vin, Fruit, Miel, Analyse quantitative.

English descriptors

KwdEn :
- Apple, Aroma, Australia, Calibration, Chemical sensor, Chemometrics, Correlation coefficient, Electronic nose, Fruit, Gas detector, Headspace, Honey, Instrumentation, Mass spectrometry, Mean square error, Odor, PLS regression, Perfume, Principal component analysis, Quantitative analysis, Riesling, Wine.

Abstract

The aim of this study was to investigate the potential use of a direct headspace-mass spectrometry electronic nose instrument (MS e-nose) combined with chemometrics as rapid, objective and low cost technique to measure aroma properties in Australian Riesling wines. Commercial bottled Riesling wines were analyzed using a MS e-nose instrument and by a sensory panel. The MS e-nose data generated were analyzed using principal components analysis (PCA) and partial least squares (PLS1) regression using full cross validation (leave one out method). Calibration models between MS e-nose data and aroma properties were developed using partial least squares (PLS1) regression, yielding coefficients of correlation in calibration (R) and root mean square error of cross validation of 0.75 (RMSECV: 0.85) for estery, 0.89 (RMSECV: 0.94) for perfume floral, 0.82 (RMSECV: 0.62) for lemon, 0.82 (RMSECV: 0.32) for stewed apple, 0.67 (RMSECV: 0.99) for passion fruit and 0.90 (RMSECV: 0.86) for honey, respectively. The relative benefits of using MS e-nose will provide capability for rapid screening of wines before sensory analysis. However, the basic deficiency of this technique is lack of possible identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.

Affiliations:

Australie

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Le document en format XML

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<front><div type="abstract" xml:lang="en">The aim of this study was to investigate the potential use of a direct headspace-mass spectrometry electronic nose instrument (MS e-nose) combined with chemometrics as rapid, objective and low cost technique to measure aroma properties in Australian Riesling wines. Commercial bottled Riesling wines were analyzed using a MS e-nose instrument and by a sensory panel. The MS e-nose data generated were analyzed using principal components analysis (PCA) and partial least squares (PLS1) regression using full cross validation (leave one out method). Calibration models between MS e-nose data and aroma properties were developed using partial least squares (PLS1) regression, yielding coefficients of correlation in calibration (R) and root mean square error of cross validation of 0.75 (RMSECV: 0.85) for estery, 0.89 (RMSECV: 0.94) for perfume floral, 0.82 (RMSECV: 0.62) for lemon, 0.82 (RMSECV: 0.32) for stewed apple, 0.67 (RMSECV: 0.99) for passion fruit and 0.90 (RMSECV: 0.86) for honey, respectively. The relative benefits of using MS e-nose will provide capability for rapid screening of wines before sensory analysis. However, the basic deficiency of this technique is lack of possible identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.</div>
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Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri